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Lemon Icebox Cake Recipe

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4 from 4 reviews

  • Author: Sara
  • Total Time: 6 hours 20 minutes
  • Yield: 15 servings

Description

This Lemon Icebox Cake is a refreshing no-bake dessert perfect for warm days. Layers of crisp graham crackers are generously spread with tangy lemon pudding and fluffy lemon-zested whipped cream, then chilled until set. The cake is easy to assemble and requires just a few ingredients, resulting in a light, creamy, and zesty treat that’s ideal for parties or casual gatherings.

Ingredients

Whipped Cream Mixture

  • 1/2 cup granulated sugar
  • 2 teaspoons fresh lemon zest (about 1 large lemon)
  • 3 cups heavy whipping cream

Lemon Pudding

  • 2 boxes (3.4 oz each) instant lemon pudding mix
  • 3 cups 2% milk

Cake Base

  • 21 whole graham crackers (or more if needed)

Instructions

  1. Prepare Lemon Whipped Cream: In a large mixing bowl, combine the granulated sugar and fresh lemon zest. Use clean hands or a fork to rub the zest into the sugar until the mixture becomes very fragrant. Pour in the heavy whipping cream and use an electric mixer on medium speed, increasing as needed, to whip the cream until stiff peaks form, approximately 5 minutes. Set aside.
  2. Make Lemon Pudding: In a separate large bowl, whisk together the instant lemon pudding mix and 2% milk until the mixture begins to thicken. Allow it to rest for 3 minutes to fully set and become very thick. Then gently fold in half of the lemon whipped cream until well combined.
  3. Layer Graham Crackers: Lay a single, even layer of graham crackers at the bottom of a 9×13 inch baking pan. Break any crackers as needed to fill gaps and create a full layer.
  4. First Pudding Layer: Spread half of the lemon pudding and whipped cream mixture evenly over the graham cracker layer.
  5. Second Graham Cracker Layer: Add another layer of graham crackers on top of the pudding layer, ensuring coverage of the surface.
  6. Second Pudding Layer: Spread the remaining half of the lemon pudding mixture evenly over this second graham cracker layer.
  7. Final Graham Cracker Layer and Whipped Cream: Finish with one final layer of graham crackers. Spread the remaining lemon whipped cream evenly over the top, smoothing the surface with an offset spatula or spoon.
  8. Chill: Cover the pan tightly with a lid or plastic wrap and refrigerate for at least 6 to 8 hours, or overnight, to allow the cake to set properly and soften the graham crackers.
  9. Serve: Cut the chilled icebox cake into squares. Optionally, garnish each piece with a fresh lemon slice. Serve cold straight from the refrigerator for best flavor and texture.

Notes

  • For best results, use freshly grated lemon zest to maximize flavor.
  • Make sure to whip the cream to stiff peaks to achieve the right texture.
  • The pudding must be thick before folding in whipped cream to hold layers together properly.
  • You can substitute 2% milk with whole milk or a milk alternative if preferred, though consistency may vary slightly.
  • Keep the cake refrigerated until serving to maintain texture and freshness.
  • Adjust the number of graham crackers as needed to fully cover layers without gaps.
  • Prep Time: 20 minutes
  • Cook Time: 0 minutes
  • Category: Dessert
  • Method: No-Cook
  • Cuisine: American

Find it online: https://sarabaking.com/lemon-icebox-cake-recipe/